Making a Great Pot of Coffee

Posted by goquin

These are many factors that contribute to a good cup of coffee, including the type of coffee you like, using the right amount/grind for your coffee pot. But here’s another important step you have to take.Keep the coffeepot really clean. Many people give the pot only a quick rinse with water after use. But in time this will cause oil from the coffee to build up and affect the taste. Clean the pot with hot soapy water—at least after every third or fourth use.

Read more: http://blog.beliefnet.com/heloisehints/2011/11/making-a-great-pot-of-coffee.html#ixzz1ebc502An

Penne with Shrimp and Spinach

Ingredients:

Penne pasta, 4 ounces
Olive oil, 1 tablespoon
Medium or large uncooked shrimp, peeled and deveined, ½ pound
A dash of garlic powder
Basil, chopped, 2 tablespoons
Baby spinach, 4 cups
Grated Parmesan cheese, 2 tablespoons

Preparation:


* Cook pasta al dente according to package directions. When pasta is done, reserve ½ cup of the water and drain the rest.

* Heat oil in a large nonstick skillet over medium heat.

* Add shrimp and cook for 1 minute. Then, turn shrimp over and add the garlic and basil. Cook for another 1-2 minutes, until shrimp is cooked through.

* Add spinach, pasta, and reserved cooking water to the skillet and mix until spinach is just wilted.

* Top with Parmesan cheese.

Penne with shrimp and spinach - spice up your pasta, not your stomach.
Prep time: 15 minutes
Cook time: 15 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=11#ixzz1de7yNYqp

Apple Raisin Flapjacks

Ingredients

3 Egg whites
Fat-free milk, 1 cup
Reduced fat buttermilk baking mix, 2 cup
4 Medium Granny Smith apples (peeled, cored, and coarsely chopped)
Raisins, 1 cup
Nutmeg, ½ teaspoon
Preparation
In large bowl, whisk whites until foamy. Whisk in milk, then stir in baking mix.

Add remaining ingredients. Mix just to blend.

Heat griddle or heavy skillet over medium heat; coat with vegetable cooking spray. Portion batter onto griddle with ¼-cup measure.

Cook until nicely browned, turning once, about 3 minutes on each side.

Serve hot with maple syrup or nonfat yogurt.


Start your day off right with these delicious apple raisin flapjacks for breakfast.
Prep Time: 10 minutes
Cook Time: 30 minutes
Serving: 4


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=10#ixzz1de7PeES3

Turkey, Green Bean, and Almond Sauté

Ingredients

Canola oil, 2+1 teaspoons
Boneless, skinless turkey breast, cut into ½-inch by 2-inch strips, ½ pound
1 Celery stalk, cut into ¼-inch by 2-inch stripsGreen beans, trimmed and cut in half, 1 cup
Cornstarch, 1 teaspoon
Reduced-sodium soy sauce, 2 tablespoons
Garlic powder, ¼ teaspoon
Slivered almonds, 2 tablespoons

Preparation

Heat 2 teaspoons oil in a large wok or nonstick skillet over medium-high heat. Add turkey strips and cook 4-5 minutes, until cooked through. Transfer to a plate and set aside.

Add another teaspoon of oil to pan. Stir in celery and green beans, and cook 2-3 minutes, until tender-crisp.

Reduce heat to low and return turkey to pan. Combine cornstarch, soy sauce, and garlic powder, and add to pan. Bring to a simmer and cook 1-2 minutes, until sauce begins to thicken. Sprinkle with almonds and serve.

Fix this turkey, green bean, and almond sauté with white rice as a side.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serving: 2

Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=8#ixzz1de72IJU2

Broccoli Frittata

Ingredients


Non-fat cottage cheese, ½ cup
Dried dill, ½ tsp
Fat-free egg substitute, 2 cups
Frozen chopped broccoli, 2 cups
Olive oil, 1 teaspoon
Margarine, 2 teaspoon
1 Large onion, diced


Preparation


Mix cottage cheese and egg substitute together; set aside.


In large non-stick frying pan over medium heat, sauté onions in oil for 5 minutes, or until soft.


Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture softens. Set vegetables aside.


Wipe out frying pan. Add 1 teaspoon margarine and swirl the pan to distribute it.


Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed.


As eggs set around the edges, lift them to allow uncooked portions to flow underneath.


Turn heat to low, cover the pan, and cook until top is set.


Invert onto a serving plate and cut into wedges.


Repeat with remaining 1 teaspoon margarine, vegetable mixture, and egg mixture.


A new twist on your morning eggs - a broccoli frittata.


Prep Time: 5 minutes
Cook Time: 10 minutes
Serving: 4


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=7#ixzz1de6We4pU

Couscous Sautéd with Zucchini

Ingredients


Uncooked couscous, 1/3 cup
Olive oil, 2 teaspoons
1 Small zucchini, cut into ¼ by ½-inch strips
Shredded carrots, ½ cup
A dash of onion powder
Fresh or thawed frozen corn kernels, ½ cup
Salt , ¼ teaspoon


Preparation
Cook couscous according to package directions, omitting salt and fat. Set aside.


Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, and sauté 2 minutes. Add carrot and onion, and sauté 4-5 minutes, until vegetables are tender.


Stir in corn and couscous, and cook until heated through. Season with salt.


Couscous sautéd with zucchini and corn make a surprisingly delicious meal for burn-sensitive stomachs.
Prep Time: 5 minutes
Cook Time: 15 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=6#ixzz1de5sccF2

Almond-Crusted Chicken

Ingredients


2 Boneless, skinless chicken breast halves
1 Egg white 1/8 + 1/8 teaspoon salt
Grated Parmesan cheese, 1/3 cup
Sliced almonds, finely chopped, 1/3 cup
All-purpose flour, 1 tablespoon
Olive oil, 1 tablespoon


Preparation


Place chicken breasts between 2 sheets of plastic wrap or wax paper and flatten to a ½-inch thickness with a rolling pin or palm of hand.


Lightly beat the egg white in a shallow bowl, and season with 1/8 teaspoon salt and pepper. Combine Parmesan and almonds on a large plate.


Lightly dust chicken breasts with flour, dip in egg, then in Parmesan mixture to coat.


Heat oil over medium heat in a large nonstick skillet. Transfer chicken to skillet and cook about 3-4 minutes on each side, until cooked through. Season with 1/8 teaspoon salt and pepper, and serve.


This tasty almond-crusted chicken uses simple ingredients to lower your risk for heartburn.
Prep Time: 20 minutes
Cook Time: 5 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=3#ixzz1ddztNQG2

Wild Rice and Vegetable Casserole

Ingredients


Wild and long grain rice mix, 6 ounces
Olive oil, 2 teaspoons
Brussels sprouts, trimmed and outer leaves removed, 2 cups
Green beans, trimmed , 2 cups
Salt, ¼ teaspoon
Part-skim mozzarella, shredded, ¾ cup
Goat cheese, crumbled, 4 ounces
Dried cranberries, 2 tablespoons
Walnuts, chopped, 2 tablespoons


Preparation


Cook rice according to package directions, but omitting salt and spice packet (if included).


Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add the Brussels sprouts and sauté for 2-3 minutes. Cover and reduce heat to medium; cook, stirring occasionally, until tender, about 5-6 minutes. Add green beans and sauté another 2-3 minutes, uncovered. Season with salt.


Layer the rice, vegetables, cheeses, walnuts, and cranberries in a baking or casserole dish. Bake at 350˚F for about 25 minutes, until cheese is melted.


An interesting and easy wild rice and vegetable casserole using veggies and cheeses that are heartburn-friendly.
Prep Time: 15 minutes
Cook Time: 35 minutes
Serving: 4


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=4#ixzz1ddz09g7G

Spinach, Zucchini, and Walnut Pasta

Ingredients


Rigatoni (or other pasta), 4 ounces
Olive oil, 2 teaspoons
A dash of garlic powder
1 Medium zucchini, sliced
Spinach, packed, 4 cups
Salt, 1/8 teaspoon
Walnuts, roughly chopped, ¼ cup


Preparation


Cook pasta according to package directions, omitting salt and fat. Drain and set aside, reserving about ½ cup of the pasta water.


Meanwhile, heat 2 teaspoons of olive oil in a large nonstick skillet over medium-high heat. Add garlic and sauté for 1-2 minutes, until fragrant. Add zucchini and sauté until slightly golden, 3-4 minutes.


Turn the heat down to low, and add the drained pasta and the spinach to the skillet. Toss with the zucchini until evenly distributed and the spinach is slightly wilted. Add some of the reserved pasta water if the mixture seems dry.


Season with salt to taste. Top with the walnuts and serve.


Simple spinach, zucchini, and walnut pasta; a satisfying and heartburn-free result.
Prep time: 10 minutes
Cook time: 15 minutes
Serving: 2


Read more: http://www.beliefnet.com/Health/Physical-Health/Healthy-Heartburn-Friendly-Recipes.aspx?p=2#ixzz1ddxtGwBI

Baked Peaches

4 servings
4 large, fresh peaches
3/4 cup breadcrumbs
1/3 cup Sucanat® or brown sugar
1/4 cup shredded coconut, preferably unsweetened
1/4 cup margarine or sesame oil

Preheat oven (or toaster oven) to 350 deg F. Cut each peach in half lengthwise and remove the stones (pits). Use a teaspoon to scoop out some of the fruit, leaving about a half-inch shell. Chop the fruit you removed, then mix it in a bowl with the breadcrumbs, Sucanat®, coconut, and half the margarine or oil. (Note: If you're using sweeteneed coconut, reduce the sweetener to about 1/4 cup.) Place the peaches, cut side up, on a baking sheet or in a shallow baking dish. Fill each shell with some of the breadcrumb mixture, rounding the top and pressing lightly so it retains its shape. Dot the top with the remaining margarine or sesame oil. Bake until the top is lightly browned, about 15 to 20 minutes -- watch so it doesn't burn. Serve warm.

Variation:
Replace the coconut with any unsalted chopped nuts (walnuts, pecans, almonds, etc.).

Tropical Fruit Sauce

About 2 cups
3 very ripe bananas
1 cup fresh pineapple, cut in chunks
1/2 cup unsweetened apple juice
1 teaspoon coconut flakes
1 teaspoon maple syrup or alternative syrup sweetener to taste (optional)

Combine all the ingredients in a blender and purée until smooth; serve immediately or chill.

Fried Banana Cakes

About 6-8 servings
4 medium bananas
4 cups unbleached flour
3 teaspoons demerara sugar or equivalent alternate sweetener
1-1/2 teaspoons salt
4 Tablespoons Spectrum Spread®, light oil, or vegan margarine
1/2 to 1 cup water
light oil for pan-frying


In a large mixing bowl, mash the bananas well.


Add in the flour, sugar, salt, Spectrum Spread® or oil and mix well.


Add in enough of the water to make a stiff dough. Cover the bowl with a tea towel and let it stand at room temperature for 30 minutes.


Remove the dough from the bowl and place on a lightly floured board or other smooth surface.


Roll the dough out to one-fourth to one-half inch thick, then cut it with a wet or floured knife into 4-inch squares.


Heat a thin layer of oil -- about one-eighth inch -- in a heavy skillet until very hot.


Place only as many squares as will fit without touching into the skillet (this may mean cooking only one at a time unless you have a very large skillet).


Pan-fry the squares until they are golden brown, about 3 minutes, then turn over and pan-fry the second side until golden, about 2 minutes.


Replenish oil as needed between batches.


Drain on paper towels and serve warm.

Individual Pizza Crust (low-fat)

3/4 c - lukewarm water
1 ts Honey
1 tb Dry active yeast
1 1/2 c All-purpose flour
1/2 c Semolina
1/2 ts Salt
1 ts Olive oil
1/2 c Cornmeal
Light vegetable oil cooking - spray

Mix the water and honey together in a medium stainless steel bowl.
Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.

Put the flour, semolina, and salt into the bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the feed tube.

Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes.

Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has
doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about 1/4 inch.
Cut out eight 5 1/2-inch circles, using a sharp knife and a saucer of that circumference.

Spray a cookie sheet with Pam spray and place the pizzas onto the sheet. Bake for about 5 minutes or until golden in color. Remove the baked crusts from the oven and add the toppings of your
choice.

Thanks to the owner of this recipe

Pizza Dough

2 ½ cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 sachet (30g) dried yeast
¾ cups lukewarm water
3 tablespoons olive oil

Method:
1. Sift flour and add in the salt.
2. Add in the sugar and the dried yeast, mixed thoroughly.
3. Make a hole in the middle of the mixing bowl, and add in water and the olive oil.
4. Knead the dough for 4-5 minutes or until the dough is smooth and elastic.
5. Put the dough into a buttered bowl, cover it, and let it double in bulk for about an hour. Place the bowl at a warm place all the time.

Tomato sauce:
1 kg ripe red tomatoes
6 tablespoons olive oil
1 basil leaves/ fresh springs of oregano
salt and freshly ground pepper

Caramel Pudding

2 cans evaporated milk
3 tablespoons custard powder
8 eggs
1 cup sugar
1 cap essence vanilla

Caramel:
1 cup sugar
1 cup water

Method:

1. Combine milk and essence. Mix custard powder well with a few spoons of milk.
2. Combine eggs with sugar. Beat it and keep aside.
3. Heat a heavy- based pan. Pour in sugar and let it dissolve and caramelized. Pour in water and let it boil; stirring constantly.
4. Pour the caramel in a pan when it is thick and bubbly. Allow to set.
5. Turn the remaining mixtures into the pan and steam it for at least 30 minutes.
6. Can be served with some cocktail fruits.

Cream Crackers Pudding

25 pieces cream crackers (grind)
4 eggs
250 g margarine
200g castor sugar
500g
25g jelly
1 teaspoon of vanilla essence
1 teaspoon each of artificial colours, red, yellow, chocolate

Method:

2. Beat the margarine with milk.
3. Add eggs, continue beating
4. Put the essence and the grinded cream-crackers
5. Boiled the jelly, till it dissolves and mix step (3) to it, until it becomes thick.
6. Divide the mixture into 3 parts and colour them red, yellow and chocolate.
7. Pour one part of the mixture i.e. the red portion first into the centre of the mould let it spread on its own. Then pour the yellow/ chocolate one after the other and let them also spread on their own. Pour till the mixture is all used.
8. Then put it to set in the refrigerator.

Fresh Peach Trifle

Peach Jelly:
1 cup (250ml) boiling water
1/4 cup caster sugar
1 tablespoon gelatin
1 cup (250ml) peach nectar

Step 1:
Peach Jelly: Combine water, sugar and gelatin in large heatproof bowl; stir until sugar and gelatin are dissolved; stir in nectar. Pour mixture into 20cm x 30cm lamington pan; refrigerate about 2 hours or until set. Chop jelly coarsely.

Custard:
1/4 cup (30g) custard powder
1/3 cup (75g) caster sugar
3 cups (750ml) milk

Step 2:
Custard: Blend Custard powder and sugar with a little of milk in medium pan until smooth; stir in remaining milk. Stir over heat until mixture boils and thickens. Covers surface of custard with plastic wrap; refrigerate until cold.

Almond Topping:
1 1/4 cup (100g) flaked almonds
30g butter
1/4 cup (55g) caster sugar

Step 3:
Almond Topping: Cook almonds and butter in medium shallow pan, stirring, until butter is melted. Add sugar; cook, stirring, until sugar is dissolved and almonds are browned. Quickly spread mixture onto baking paper-lined oven tray; cool.

To Assemble:
350g sponge cake
3/4 cup (180ml) orange juice
6 medium (1kg) peaches, sliced
300ml thickened cream, whipped

Step 4:
Cut sponges into cubes. Place half the sponge in 3.5l (14-cup) capacity dish. Drizzle with half the juice, top with half the jelly peach, 1/3 of the peaches and half the custard. Repeat layers. Top with cream, remaining peaches and Almond Topping.

*Short-cut Secrets:
1. To make this recipe even more quickly, you can use a 85g packet of jelly crystals; follow packet directions, using 2 cups water.
2. If you use canned peaches, you will need an 850g can plus a 425g can of peach slices. Use the large can in the trifle and the small can as decoration.
3. Instead of making the Almond Topping, you can top the trifle with coarsely chopped nut brittle or toffeed almonds.

Tips:
1. This recipe would also be delicious using fresh apricots or nectarines.
2. Trifle can be made a day before serving. Decorate just before serving.
3. If you prefer, use reduced-fat or skim milk in the custard and a low-fat flavoured fromage frais or yogurt in place of cream. Top with a few toasted flaked almonds.
4. The trifle is not suitable to freeze. Custard is suitable to microwave.

I can't remember from where I got this recipe but it is nice. Thanks to whom who create it.

Mee Rebus

600g mee
300g sweet potatoes - mashed
1500ml chicken stock
250g bean sprouts
250g cucumber - cut into thin strips


Blend (A)
7 dried chilies
3 fresh red chilies
8 shalots
2 cloves garlic
2 stalks lemongrass
1cm lengkuas
1cm ginger


1/4 teaspoon ground black pepper
1 cinnamon stick
3 cloves
Garnishing:
3 boiled eggs
Some limau kasturi, chopped spring onions and red chilies strips


Method:


1. Blanch mee as per serving. Blanch the bean sprouts and put aside.
2. Saute A and herbs in deep saucepan till fragrant.
3. Pour in chicken stock and bring to boil. Add in mashed sweet potatoes and simmer over low heat until gravy thickens.
4. Serves mee in individual bowls and garnish.

Masak Asam Berlada

1 ekor ikan duri atau pari
6 sudu besar cili kisar
4 sudu besar bawang kisar
1 inci belacan
1/2 suduteh serbuk kunyit
1 suduteh serbuk jintan putih
1/2 suduteh serbuk jintan manis
1 suduteh lada hitam - ditumbuk
1 tangkai daun kari
2 sudu besar kerisik
segenggam asam jawa
2 mangkuk air
garam secukupnya

1. Gaulkan bawang, cili, kunyit dan belacan. Tumiskan 1/2 tangkai daun kari diikuti dengan bahan tumis.
2. Tumis sehingga terbit minyak dan masukkan sedikit air. Biarkan terbit minyak lagi sekali.
3. Masukkan semua rempah dan tumis sehinnga naik bau.
4. Masukkan kerisik dan air asam jawa. Masak hingga mendidih.
5. Masukkan ikan. Setelah ikan masak, masukkan daun kari selebihnya dan garam.

Grilled Chilled Pomfret (Ikan Bawal)

100g planta
500g pomfret
1 tumeric leaf
1 banana leaf (cut to a square)
10 red chillies
2 cloves garlic
5 onions
3 lemon grass
1 galangal (3 cm)
1 tumeric (1 cm)
1 tablespoon raw sugar
2 tablespoons thick tamarind juice
salt and pepper to taste
( blend the chillies, tumeric, garlic, onions, lemon grass and galangal)


Method:

1. Melt planta and saute the blended ingredients. Add in sugar, salt and tamarind juice. Saute till fragrant and thick. Then, put aside to cool
2. Lay the tumeric leaf on top of banana leaf. Pour half the cooked mixture on the banana leaf. Place the fish on top. Put the remaining mixture on top the fish.
3. Wrap the fish; make sure that the edges of the leaf over lay each other. Secure it with toothpicks.
4. Grill for 25-30 minutes. Remove the toothpicks and flatten the banana leaf. Grill for 5-10 minutes more.
5. Serve with some lime juice.

Cucumber Yogurt Sauce

2 Lebanese cucumbers
1 cup natural yogurt
2 teaspoons chopped chives
Freshly ground pepper

Method:

1. Dice the unpeeled cucumbers, sprinkle lightly with salt, leave to stand for about 10 minutes then pat dry with paper towels. Combine yogurt, chives and pepper and spoon over cucumber
2. Garnish with salad leaves, and cherry tomatoes.

Beef Serondeng (Beef With Fried Grated Coconut)

Part A
6 slices galangal
14 shallots
4 tablespoons coriander seeds
1 teaspoon cumin seeds
4 slices ginger
3 cloves garlic
2 slices turmeric


1 teaspoon pepper
565 g rump or Scotch steak, cut into pieces


Part B
6 tablespoons oil
1 tablespoon salt
5 tablespoons sugar
3 tablespoons grated palm sugar


55g tamarind in 8 tablespoons water, squeezed and strained
565g coconut, white, coarsely grated


Method:
1. Pound A to a paste.
2. Let beef pieces simmer in 115 ml water and one-third of paste till tender and almost dry.
3. Heat 4 tablespoons oil, stir-fry remaining paste till fragrant. Add B, stir-fry for minute and remove to a dish. Rub fried paste into the grated coconut.
4. Heat 2 tablespoons oil in a pan. Add the coconut mixture and the beef. Stir-fry over a low heat till moist and fragrant. Keep stirring constantly to prevent the coconut from burning.

Deep Pan Chicago Style Pizza

1 c Warm tap water (110-115 deg)
1 pk Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Oil

Filling:
1 lb Mozzarella, sliced
1 lb Sausage, removed from the -casing and crumbled
28 oz Can whole tomatoes, drained -and coarsely crushed
2 Garlic cloves, minced
3 ts Dried oregano -or- 5 fresh -basil leaves, shredded
4 tb Freshly grated Parmesan cheese

Crust:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 c of flour, all of the cornmeal, salt, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on
its color. The crust will be golden brown when done.

Serve immediately.

Honey Glazed Lamb Cutlets With Sugar Snap Peas

12 (1kg) lamb cutlet
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon sambal oelek (bottled chopped chillies
1/4 cup (60ml) olive oil
115g fresh baby corn, halved
300g snap peas, trimmed
1 large (350g) red capsicum, chopped
1/2 cup (125ml) honey
2 small (800g) Chinese cabbages, chopped

Method:

1. Combine cutlets, garlic, ginger and sambal oelek in bowl. Heat 2 tablespoons oil in wok or pan; stir-fry, lamb, in batches until cooked as desired.

2. Heat remaining oil in wok; stir-fry corn until just tender, add peas and capsicum; stir-fry until peas are just tender. Return cutlets to wok with honey and cabbage, stir-fry until cabbage is wilted. Serve topped with green onion strips, if desired. Serves 4.

Nasi Dhal Bersama Majerin

Bahan-Bahan
2 tin susu beras basmati (direndam selama 20 minit)
¾ cawan dal kacang kuda (direndam selama 30 minit)
Sedikit badam dan gajus
¾ tin susu cair carnation
1 ¼ tin air
1 cube ayam
2 biji bawang (di mayang)
6 batang lobak kecil (dipotong ikut suka)
1 cawan majerin yang dicairkan dicampur dengan minyak sayuran
1 sudu makan halia yang dikisar
½ sudu makan lada puteh
Sedikit cengkih, kayu manis, buah pelaga
Beberapa helai daun ketumbar
2 batang serai di titik
Garam secukupnya

Cara Cara

• Panaskan minyak dalam periuk dan masukkan 2 biji bawang yang di mayang, cengkih, kayu manis, buah pelaga, halia kisar, bawang putih kisar dan lada putih, badam dan gajus
• Apabila agak wangi masukkan beras, kacang dal, lobak, susu cair, stock ayam dan air
• Di gaul kesemuanya dan ditutup periuk hingga nasi masak.

Kuih Kasooi

1 cawan Tepung gandum
air
Gula tuak cair
Secalit kapur

1. Ayak tepung dan campurkan kapur bersama air.
1. Campurkan gula tuak cair dan air kepada tepung dan gaul sehingga sebati.
2. Tapiskan adunan dan masukkan ke dalam loyang.
3. Kukus selama 10 - 15 minit.
4. Kuih hanya boleh dipotong setelah sejuk. Salutkan dengan kelapa yang digaul garam. Hidang.

Apam Tapai

1 cup of rice (boiled)
2 cups of rice flour
1 tablespoon dry yeast
1 tablespoon Eno
1 cup of sugar
2 cup water

Method:
1. Mix yeast and rice with some water. Ferment it for 2 days to become a tapai (fermented rice).
2. Mix sugar, water and 2 cups of rice flour. Add the mixture to the fermented rice. Leave it for 4 hours.
3. Add Eno and stir it.
4. Put the mixture in moulds and steam it for 15 minutes.

English Trifle

1 to 2 small pound or sponge cake - two days old
3/4 cup Raspberry jam
2 Half pints whipping cream
3/4 cup Cream sherry (use a good one)
1 10 oz package frozen raspberries - thawed and drained
2 Recipes of custard (below)
Chocolate drizzle - not traditional
CUSTARD
4 Egg yolks
10 tablespoons Whole milk
3 tablespoons Sugar
1/4 cup Whipping cream
2 1/2 tablespoons Cornstarch dissolved in 2 tablespoons milk
1/2 tablespoons Vanilla
1/8 tablespoon Ground nutmeg

Method:
1. Whisk yolks in a medium saucepan. Gradually add sugar, whisking until mixture is thick and lemon colored, about 1-2 minutes.
2. Blend in milk, whipping cream and cornstarch mix. Place over medium low heat and cook, stirring constantly until mixture thickens, about 3-5 minutes. DO NOT BOIL OR MIXTURE WILL SEPARATE.
3. Remove from heat and stir until slightly cooled.
4. Blend in vanilla and nutmeg. Transfer to a bowl and repeat process for the
two required for TRIFLE.

Tutti Frutti Trifle

1/2 Grapefruit
1 Orange
1 cup Fresh pineapple
6 Marshmallows
6 Maraschino cherries
1/2 cup Moist shredded coconut
2 tablespoons Maraschino juice
3 Egg whites
6 tablespoons Confectioner's sugar

Method:
1. Remove segments from membrane of grapefruit and orange, slice pineapple and
cut marshmallows and cherries into eighths. Soak marshmallows and coconut
in combined juices.
2. Beat egg whites until stiff and fold in sugar. Combine with fruits and coconut marshmallow mixture.
3. Freeze in refrigerator tray until firm. For an extra taste treat add 1 tb of brandy or some people like to add 1/2 cup of seedless raisins.

Thai Chicken Noodle Stir-fry

180g dried rice noodles
750g chicken breast fillets, sliced thinly
2 teaspoons grated ginger
2 tablespoons peanut oil
4 green shallots, sliced
1 1/2 cups (120g) bean sprouts
2 bunches (300g) baby bok choy, chopped coarsely
1/3 cup (80ml) lime juice
1/4 cup (60ml) sweet chilli sauce
2 teaspoons fish sauce
1 1/2 tablespoons caster sugar
2 tablespoons chopped coriander leaves
1 tablespoon chopped fresh mint leaves


Method:


1. Place noodles in large heatproof bowl, cover with boiling water, stand until tender; drain.
2. Combine chicken and ginger in small bowl. Heat oil in wok; stir-fry chicken, in batches, until browned.
3. Return chicken to wok with onions, sprout, bok choy and combine remaining ingredients; stir until heated through. Serve mixture over the rice noodles. Serves 4.

Orange Marmalade with Hokkien Noodles

750g lion steak, sliced
1/3 cup (80g) orange marmalade
1 clove garlic, crushed
1 tablespoon finely grated ginger
1 tablespoon peanut oil
1 medium (150g) onion, sliced
500g baby bok choy, trimmed
1/4 cup (60ml) hoisin sauce
1/4 cup (60ml) plum sauce
500g hokkien noodles


Method:


1. Combine meat, marmalade, garlic and ginger in bowl. Heat oil in wok or pan; stir-fry meat mixture and onion, in batches, until browned and tender.
2. Return meat and onion to wok with remaining ingredients; stir-fry until sauce boils and thicken slightly. Serves 4.

Oleh-Oleh Keladi (Kang Kao Puek)

2 cups wheat flour
2 teaspoons salt
4 tablespoons Palm oil
4 tablespoons butter
4 teaspoons sugar
1 cup yam meat - steamed and ground


Filling:
1 cups grated coconut
2 cups prawn meat - chopped
1 tablespoon coriander roots and pepper - ground
1 tablespoon kaffir lime leaves - shredded
1 tablespoon Palm oil
4 teaspoons sugar and salt for seasoning


Cold Sauce:
2 red chilies finely ground
1 shallot
1 tablespoon salt
4 tablespoons vinegar
2 tablespoons sugar
1 small cucumber - sliced & quartered


Method:
1. Mix flour and yam together, knead until smooth. Mold the mixture into ball shape of about 1" in diameter. Covers with a damp muslin clothe and set aside.
2. Mix grated coconut together with prawn meat.
3. Heat oil in wok and fry the prawn meat with coriander roots and ground pepper until cooked. Season with sugar and salt. Sprinkles with kaffir lime leaves and mix well. Remove from the heat, lift out and let cool.
4. Put all the sauce ingredients in a saucepan and boil until sugar and salt dissolve and the sauce thickens. Remove from the heat.
5. Spread out each ball of yam and flour mixture and put in the filling. Make the dumpling into pyramid shape. Deep-fry in hot oil until golden and lift out.
Serve with the cold cucumber sauce.

Spiced Eggplant and Couscous

2 cups (400g) couscous
2 cups (500ml) boiling water
2 tablespoons olive oil
2 medium eggplants, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
300g can chickpeas, rinsed, drained
1 cup (230g) fresh dates, seeded, chopped
1/3 cup (50g) pine nuts, toasted
2 tablespoons fresh coriander leaves
2 tablespoons flat-leaf parsley leaves
2 tablespoons fresh mint leaves


Honey Dressing:


2 tablespoons olive oil
2 teaspoons grated lemon rind
2 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon


Method:


1. Combine couscous and water in large heatproof bowl; cover, stand about 5 minutes or until water is absorbed. Separate couscous using a fork.
2. Combine half of the oil with eggplant, cumin and ground coriander in large bowl. Heat remaining oil in wok; stir-fry eggplant mixture, in batches, until brown and tender.
3. Return eggplant to wok with couscous, remaining ingredients and Honey Dressing; mix gently until combine.

Salad Ayam Oriental

3 genggam campuran daun salad
2 biji oren (dibuang kulit dan dihiris nipis)
Segenggam sengkuang - dihiris
1 biji mangga masak - dipotong
2 cawan isi ayam yang telah dimasak - digoreng tanpa kulit dengan minyak sawit Segenggam kulit wanton yang digoreng dengan minyak sawit
Segenggam daun ketumbar
1 biji cili merah - dihiris nipis
2 sudu kecil gula
1 sudu kecil bijan panggang dijadikan karamel
15 biji kacang walnut
1 sudu besar air
Untuk dressing:


2 cawan mayonis
4 sudu kecil mustad
2 sudu kecil madu
2 sudu kecil kicap cair
1 sudu kecil minyak bijan dicampurkan
1 biji cili merah - dicincang
Jus dari
2 biji lemon
Garam secukup rasa


Cara-caranya;


1. Untuk karamel - Panaskan air dan campurkan gula. Masa sehingga hampir hangus. Masukkan walnut dan bijan. Masak sehingga kering.
2. Susunkan daun salad di atas pinggan.
3. Campurkan semua bahan-bahan di atas, termasuk walnut yang telah dihanguskan dan letakkan di atas daun salad.
4. Tuangkan dressing dan hidangkan.

Daging Goreng Siam

Resipi dari Saji Online V2

Bahan-bahan:

1 kg daging - dipotong & dibersihkan
1/2 cawan minyak masak
2 sudu besar cili kisar
1 sudu besar sos tiram
1 sudu besar sos buah plum
2 sudu besar kicap
Garam dan gula secukup rasa
1 batang lobak merah - dipotong
5 putik jagung muda - dipotong

Bahan-bahan tumis:

2 labu bawang besar - dibelah 8
3 tangkai cili merah - dimayang
4 ulas bawang putih - dipotong menyerong
2 batang serai - dititik
5 helai daun limau purut

Cara menyediakan:

1. Panaskan minyak dan masukkan bahan-bahan tumis. Bila bawang layu, masukkan cili kisar dan kacau hingga cili garing dan pecah minyak.

2. Masukkan daging, sedikit air, sos tiram, sos plum, kicap, garam, gula dan masak daging hingga empuk.

3. Masukkan lobak dan jagung muda dan kacau hingga rata. Bila sayur lembut, angkat.

Hot Potato Salad

4 tablespoons oil
1 tablespoon vinegar
Salt, pepper
750g cooked whole baby new potatoes, sliced
6 zucchini sliced and boiled 5 minutes, drained
8 shallots thinly sliced
6 rashers bacon, derided, halved and pan fried or grilled


Method:


1. Gently mix the oil, vinegar, salt and pepper with the warm sliced potatoes.
2. Grease flameproof casserole or saucepan and put it alternate layers of zucchini, potato salad, shallots and grilled bacon.
3. Cover dish and heat gently for 15 minutes. Serves 4-6.

Spam Wantan

40- 50 square wantan wrappers
1 can Spam
200g prawns, peeled and cleaned
50g carrot, grated
30g spring onions, finely chopped
50g water chestnuts, finely chopped
1 teaspoon sesame oil
salt and pepper
3 teaspoon cornflour
Oil for deep frying


Methods:


1. Mince prawns and spam well.
2. Mix in all the ingredients except the wrappers.
3. Put 1 teaspoon of filling on a wrapper, fold across to form a triangle. Repeat till the filling and wrappers are used up.
4. Heat oil in a pot till hot. Fry the wantans, a few at a time, till golden brown. Serve with chili sauce.

Umai

1 kg black pomfret
15 small chilies
8 shallots
2 garlic cloves
2 inches ginger
10 asam kelubi/ asam paya
5limes for juice
Salt and sugar


Method:


1. Clean the fish. Cut the flesh into small pieces, keep aside.
2. Grind small chilies, shallots, ginger and garlic together, then mix with the fish
3. Squeeze the limes to the fish, add sugar and salt and mix thoroughly.
4. The fish is ready to be served with white rice.

Fried Crab Cakes

1 lb. Crab meat
2 slices bread (crusts removed)
1 Tbs. Mayonnaise
1 Tbs. Worcestershire Sauce
1 Tbs. Parsley Flakes
1 Tbs. Baking Powder
1 Tbs. Old Bay Seasoning
¼ Tsp. Salt
1 egg (beaten)


Method:
Break bread into small pieces and moisten with milk. All remaining ingredients shape into cakes. Fry or broil until golden brown.

Ayam Halia

Resipi dari Saji Online V2

Bahan-bahan:

1 ekor ayam
50 gm daun sup
3 sudu besar sos tiram
3 sudu besar kicap cair
10 tangkai cili padi - diketuk
4 ulas bawang putih - dimayang halus
4 labu bawang besar - dipotong bulat
4 cm halia - dimayang halus
Garam secukup rasa
Sedikit serbuk perasa
Serbuk lada putih secukup rasa
Minyak untuk menggoreng
Air secukupnya
1 sudu besar hirisan daun sup untuk hiasan

Cara menyediakan:

1. Ayam dipotong kecil dan dibersihkan, kemudian gaul dengan garam dan lada sulah.

2. Goreng ayam hingga setengah masak. Ketepikan.

3. Panaskan sedikit minyak dan tumis bahan-bahan hiris hingga naik bau.

4. Masukkan ayam, cili padi, sos tiram dan kicap cair bersama sedikit air.

5. Kacau sehingga sebati, masukkan serbuk perasa dan sedikit garam.

6. Sendukkan ke dalam pinggan hidang dan hias dengan hirisan daun sup.

Indian Spiced Beef and Pumpkin

1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon ground turmeric
1 teaspoon ground sweet paprika
750g beef rump steak, sliced thinly
1/4 cup (60g) peanut oil
1 medium onion, sliced thinly
2 cloves garlic, crushed
400g pumpkin, peeled, sliced thinly
200g baby spinach leaves


Method:


1. Combine ginger, spices and steak in medium bowl. Heat half the oil in wok or pan; stir-fry onion, garlic and steak mixture in batches until browned.
2. Heat remaining oil in wok; stir-fry pumpkin until browned and tender. Return steak mixture to wok with spinach; stir-fry until the spinach is just wilted. Serves 4.

Stir-fry Mexican Beef

750g beef eye fillet, sliced thinly
35g packet taco seasoning
2 tablespoons peanut oil
1 large red onion, sliced
1 medium red capsicum, sliced thinly
1 medium yellow capsicum, sliced thinly
4 small (520g) tomatoes, seeded, sliced
2 tablespoons chopped fresh or bottled coriander leaves


Method:


1. Combine beef and seasoning in bowl. Heat half the oil in wok or pan; stir-fry beef and onion, in batches until browned.


2. Heat remaining oil in wok; stir-fry capsicum until just tender. Return beef mixture to wok with tomatoes and coriander, stir-fry until heated through. Serves 4.

Moroccan Style Meat

1/4 cup (60ml) mild curry paste
4 steak meat
1 large onion, chopped finely
1 clove garlic, crushed
2 cups (500ml) vegetable stock
2 cups (400g) couscous
2 medium (380g) tomatoes, seeded, chopped finely
1/4 cup chopped fresh mint
1/4 cup (35g) toasted silvered almonds
2 teaspoons ground coriander
1 teaspoon finely grated lemon rind
1/2 cup (125ml) plain yogurt


Method:


1. Rub 1 tablespoon of the curry paste over meat. Cover, refrigerate for about 4 hours or overnight. Cook meat in a greased, heated griddle pan (or grill or barbecue) until browned on both sides and just cooked through. Remove from pan; cover to keep warm.


2. Add remaining paste and onion to a large pan; cook, stirring until onion is soft. Add stock, bring to the boil; remove from heat. Stir in couscous; stand, covered 5 minutes. Using a fork, gently stir tomatoes, mint, almond, coriander and rind into couscous mixture. Slice meat serves with yogurt. Serves 4.

Savory Mince on Toast

2 onions, finely chopped
1 tablespoon good beef dripping or oil
500g good quality minced beef
1 tablespoon beef stock or carton real beef stock
2 teaspoons Worcestershire sauce.
2 tablespoons chopped parsley
Hot buttered toast.


Method:


1. Fry onion in dripping or in oil until soft. Add the minced steak and pressing down with fork, fry until brown all over and grains of beef separate. Don't let it cook in big lumps.
2. Add flour, salt and pepper and toss well. Heat stock with Worcestershire sauce. Stir in pan, cover and bring to the boil.
3. Reduce heat and simmer gently for 10 minutes, add parsley. Served on hot buttered toast. Serves 4.

Cendawan dan Udang Masak Lemak Cili Padi

Hari ini adikku Ain balik dan membawa resipi baru iaitu Cendawan dan udang MasakLemak Cili Padi. Bahan-bahannya adalah:


3 pekit kecil cendawan tiram
1/4 kilo udang kertas besar
25 biji cili padi besar
1 biji santan kelapa (pekat)
2 keping asam gelugur


Cara:


Cili padi dikisar sehingga lumat. Masukkan ke dalam ke dalam periuk dan masak hingga mendidih, masukkan santan sehingga santan juga mendidih, masukkan udang, cendawan, garam dan asam keping.


Kacau dan masak hingga mendidih dan terbit minyak.


Selamat mencuba.

Ayam Lemon Madu

From: LINI norrahah@ramgate.drb-hicom.com.my


Bahan2nya:
½ kilo ayam (dipotong kecil)
3 sudu besar kicap
2 sudu besar sos cili
2 biji lemon (ambil jus)
1 ½ sudu besar madu
1 sudu besar minyak sayuran
3 cm halia (dimayang halus)
3 ulas bawang putih (dicincang)
½ cawan susu cair
½ kiub ayam
1 sudu besar tepung jagung
1 ¼ mentega
Garam secukup rasa
Minyak menggoreng secukupnya


Cara menyediakannya:
1) Bersihkan ayam dan gaulkan dengan kicap, jus lemon, sedikit minyak sayuran serta madu, perapkan ½ jam.
2) Goreng ayam yg telah diperap tadi hingga garing. Tinggalkan sedikit minyak, tambahkan mentega. Tumiskan halia, bawang putih hingga naik baunya. Masukkan sos cili dan susu sejat. Biarkan mereneh dan masukkan garam secukup rasa.
3) Masukkan tepung jagung yg telah dibancuh dengan sedikit air. Apabila agak pekat sedikit, masukkan ayam yg telah digoreng. Kacaukan agar sama rata dan kuah sebati dengan ayam. Angkat dan hidangkan

Zook Pizza Recipe

The dough:
3 cups (709.8 cc) of Bread flour
11/2 teaspoon (5 - 7.5 ml) of salt
1 cup (236.6 ml) very warm water
1 to 2 tablespoons (15 - 30 ml) maple syrup (or honey)
1 packet of yeast


Method:
1. Mix flour and salt together with a long tined fork. Dissolve the syrup in the water and then add the yeast, allow this to sit until it has developed a good froth.
2. Make a well in the center of the flour mixture and then pour in the aqueous stuff. Stir it with the long tined fork until all of the flour has been wetted then put it on a bread board and knead it for 12 minutes.
3. Let it rise at least once for an hour or longer. Coat the pan with olive oil and apply a generous sprinkle of coarse ground corn meal.
4. After the dough has risen, roll it out and place it on the pan. At this point I coat the surface of the dough with garlic saturated olive oil*. The dough can be allowed to rise again or used at once.


Sauce and toppings:
1. A basic sauce can be made from canned crushed Italian-style tomatoes. Add basil and quite a lot of oregano , crushed between your hands, garlic, and salt to taste.
2. Simmer for about 45 minutes. If it tastes bitter you can add a bit of sugar. Extra sauce can be frozen for future pizza.


For a Chicago-style sauce try this:
1. Drain two 28 oz. (795 gr.) cans of peeled plum (Italian style) tomatoes. Cut off any green parts, slice them in quarters, and scoop out the seeds. Keep just the fleshy parts, press them and try to squeeze out extra water (you can save the watery stuff for soup), then add chopped fresh basil and crushed garlic (4-8 cloves).
2. Mix it together with your hands, and crush the tomatoes. Put half of the cheese under this tomato mix and the rest on the very top.


This size Pizza requires 12 oz. (340 gr.) cheese. Use mainly mozzarella with maybe a bit of parmesan or something exotic like feta, fontinella, or gorgonzola, if you wish.
Be careful about vegetables, they can make your pizza soggy. It is recommend to bake skewers of mushrooms for 30 - 45 min.. Slice them in half when done and salt and pepper to taste before putting them on the pizza.


Cook the pizza on the bottom rack of a very hot oven (500 to 550 F, 249 to 265 C, or 422 to 438 K). Every oven is different so keep an eye on it. Rotate the pan once but be careful not to let too much heat out of the oven.


Note: This a basic single recipe and will make a pizza to feed 3 to 4 people. It should fit on a normal size pan (170 sq. inches or 1,096.8 cm2).

Individual Pizza Crust low-fat

3/4 c - lukewarm water
1 ts Honey
1 tb Dry active yeast
1 1/2 c All-purpose flour
1/2 c Semolina
1/2 ts Salt
1 ts Olive oil
1/2 c Cornmeal
Light vegetable oil cooking - spray

Mix the water and honey together in a medium stainless steel bowl.
Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface.

Put the flour, semolina, and salt into the bowl of a food processor.
Turn the machine on and slowly add the yeast mixture through the feed tube.

Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes.

Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the bowl and roll it in the oil to coat. Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour.

Preheat the oven to 400 degrees.

Remove the dough to a work surface that has been dusted with the cornmeal and roll out evenly to a thickness of about 1/4 inch.
Cut out eight 5 1/2-inch circles, using a sharp knife and a saucer of that circumference.

Spray a cookie sheet with Pam spray and place the pizzas onto the sheet. Bake for about 5 minutes or until golden in color. Remove the baked crusts from the oven and add the toppings of your choice.

Pizza Dough

2½ cups plain flour
1 teaspoon salt
1 teaspoon sugar
1 sachet (30g) dried yeast
¾ cups lukewarm water
3 tablespoons olive oil


Method:


1. Sift flour and add in the salt.
2. Add in the sugar and the dried yeast, mixed thoroughly.
3. Make a hole in the middle of the mixing bowl, and add in water and the olive oil.
4. Knead the dough for 4-5 minutes or until the dough is smooth and elastic.
5. Put the dough into a buttered bowl, cover it, and let it double in bulk for about an hour. Place the bowl at a warm place all the time.


Tomato sauce:


1 kg ripe red tomatoes
6 tablespoons olive oil
1 basil leaves/ fresh springs of oregano
salt and freshly ground pepper

Deep Pan Chicago Style Pizza

1 c Warm tap water (110-115 deg)
1 pk Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Oil

Filling:
1 lb Mozzarella, sliced
1 lb Sausage, removed from the -casing and crumbled
28 oz Can whole tomatoes, drained -and coarsely crushed
2 Garlic cloves, minced
3 ts Dried oregano -or- 5 fresh -basil leaves, shredded
4 tb Freshly grated Parmesan cheese

Crust:

Pour the warm water into a large mixing bowl and dissolve the yeast with a fork. Add 1 c of flour, all of the cornmeal, salt, and vegetable oil. Mix well with a spoon. Continue stirring in the rest of the flour 1/2 c at a time, until the dough comes away from the sides of the bowl.

Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.

Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk. Punch it down and kneed it briefly. Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan. Let the dough rise 15-20 minutes before filling.

Preheat the oven to 500 degrees.

While the dough is rising, prepare the filling. Cook the crumbled sausage until it is no longer pink, drain it of its excess fat. Drain and chop the tomatoes.

When the dough has finished its second rising, lay the cheese over the dough shell. Then distribute the sausage and garlic over the cheese. Top with the tomatoes. Sprinkle on the seasonings and parmesan cheese.

Bake for 15 minutes at 500 degrees. Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer. Lift up a section of the crust from time to time with a spatula to check on its color. The crust will be golden brown when done.

Serve immediately.